{"title":"Burger \u0026 Sandwich Recipes","description":null,"products":[{"product_id":"rachael-ray-30-minute-meals-2","title":"Rachael Ray 30-Minute Meals 2","description":"\u003cp\u003eRachael pulls out all the stops in this best-selling collection of recipes. You’ll find menus complete with mains, sides, and desserts, tailored for any occasion. Sections include: Make Your Own Take-Out, Monday Thru Friday Dinner Specials, Family-Style Suppers, Double-Duty Dinners, Passport Meals, Big Nights: Very Special Dinners, and Healthy Hunger Busters.\u003c\/p\u003e\n\n\u003cp\u003eEating Healthy? Try a meat-free meal featuring Ravioli Vegetable Lasagna, Romaine Hearts with Lemon Chive Vinaigrette, and Fresh Oranges with Lime Sorbet. Have hard-to-please kids? We promise you they’ll eat Meatball and Macaroni Soup, Grilled 4-Cheese Sandwiches and Chocolate-Dipped Bananas. Over 1.5 million sold!, ISBN13: 9781891105104 ISBN10: 1891105108 Material Type: paperback\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46111602180259,"sku":"NC-STR_UBD_H0000O0N","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/91KN1GMnKQL.jpg?v=1754631683"},{"product_id":"panini","title":"Panini","description":"\u003cp\u003eMelted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare. A collection of 50 recipes for traditional and contemporary Italian-style sandwiches with only a few ingredients and lots of flavor. From upscale caf?©s to corner delis to fastfood joints, panini are the new sandwich sensation in North America. Reviews\"Get inspired with San Francisco restaurateur Carlo Middione'¬?s pocket-sized book Panini.\"-Parade magazine \"Parade Picks\", ISBN13: 9781580088954 ISBN10: 1580088953 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46111768707235,"sku":"TN_STR_H0000ABM","price":10.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/511mpePsSVL.jpg?v=1754639710"},{"product_id":"hamburger-america-one-mans-cross-country-odyssey-to-find-the-best-burgers-in-the-nation-dvd","title":"Hamburger America: One Man's Cross-Country Odyssey to Find the Best Burgers in the Nation [DVD]","description":"\u003cp\u003eWhether you're an armchair traveler, a serious hamburger connoisseur, or a curious adventurer up for a road trip, Hamburger America will be your guide to reclaiming this precious slice of Americana. No other food says “America” like the hamburger, and documentary filmmaker George Motz has made it his personal mission to save our nation's unique burger identity. He has traveled across the country in search of the best burger joints - those that have survived outside the fast-food mainstream - and has documented their rich histories and one-of-a-kind taste experiences. This edition of the book includes George Motz's 1 hour documentary “Hamburger America” that profiles 8 burger joints across the USA., ISBN13: 9780762431021 ISBN10: 0762431024 Material Type: paperback\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124422594723,"sku":"A_STR_H0000DC4","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/61njWph_31L.jpg?v=1754808344"},{"product_id":"tom-douglas-seattle-kitchen","title":"Tom Douglas' Seattle Kitchen","description":"\u003cp\u003eThere's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef\/author\/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.\u003cbr\u003e\nTom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.\u003cbr\u003e\nTom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, \"Starch Stacking,\" \"Slow Dancing,\" and \"Mo' Poke, Dadu\" (this last title, courtesy of his daughter, Loretta, means \"More Pork, Daddy\"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.\u003cbr\u003e\nTry his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.\u003cbr\u003e\nBut this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.\u003cbr\u003e\nWhy not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas., ISBN13: 9780688172428 ISBN10: 0688172423 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124547801251,"sku":"U2.22.5 SIGN_05-26-25_ART_H0000972","price":38.22,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/51uZMypnkyL_1b8eff84-e923-4d18-8db1-bc6cc835e39e.jpg?v=1754812254"},{"product_id":"a-str_ubd_h0000s4q","title":"Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen: A Cookbook","description":"\u003cp\u003eHometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.\u003c\/p\u003e\n\n\u003cp\u003eMichael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.\u003c\/p\u003e\n\n\u003cp\u003ePart of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, Michael Symon’s Live to Cook has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. 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